Hurricane Strawberry Roll Cake

Ingredients

• Material A:
• 3 egg yolks
• 30 ml vegetable oil
• 40 ml liquid milk
• 50 gr low protein flour

Material B

• 3 egg whites
• 55 gr granulated sugar, finely
• 1/4 tsp cream of tartar

Complementary

• Strawberry paste
• Buttercream
• Strawberry

How to make

• * Beat the egg yolks until pale, then add all the remaining ingredients A. mix well, set aside
• * Beat the egg whites using a mixer on medium speed, add the cream of tartar and granulated sugar gradually. After the sugar enters all move to the highest speed. Beat until soft peak
• * Enter 1/3 of the white mixture into the yellow mixture, mix well. Then the pole back to the white dough. Stir well
• * take 1/3 of the dough, add enough strawberry paste, mix well, set aside
• * Prepare a tin of size 20 or 22. Line it with baking paper
• * Pour the plain dough (the white one) on the baking sheet, flatten it then pound it a few times to make air.
• * Pour the red mixture over the white dough slowly, flatten it, then make a line using the handle of a spoon until it reaches the bottom of the dough. (for how to draw it or make a line just look at youtube ok)
• * Bake until cooked
• * Once cooked, remove the baking paper, cup it into the new baking paper, then roll it up. Let stand a while, wait until warm
• * Unroll then spread buttercream evenly. Arrange the strawberries lined up in a row, roll slowly while compacting. Wrap tightly, let stand in the refrigerator for at least 1 hour to make it more sticky and easy to cut

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